Chiles en Nogada

Chop all ingredients, including Del Real Foods Carnitas, set aside. Heat a frying pan. Sauté the garlic and chopped onions. Once the onion are clear, add the carnitas and…

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Prep Time:

45 Minutes

Cook Time:

Ingredients:

Ingredients:

6 chiles poblanos

½ Pomegranate

1 tsp vinegar

1 tsp olive oil

Salt

Pecan sauce:

2 oz pecan

1 cup of milk

½ cup media crema (table cream)

3 oz queso fresco

2 tsp sugar

Sal

Filling:

1 lb del real carnitas

1 tomato

½ onion

3 garlic cloves

2 tsp parsley chopped

1 apple

1 pear

1 nectarine

1 banana

1 oz raisins

1 oz sliced almonds

Olive oil

Salt

Instructions:

Filling:

Chop all ingredients, including Del Real Foods Carnitas, set aside. Heat a frying pan. Sauté the garlic and chopped onions. Once the onion are clear, add the carnitas and let them cook for 6 minutes. Then, add the rest of the ingredients and cook for an additional 10 minutes.

Pecan sauce: (nogada sauce)
Boil pecans in water for 5 minutes. Drain the water and let them cool down. In a blender, mix milk, pecans, table cream, queso fresco, sugar and salt. For a thicker sauce, add more queso fresco.

Chiles:
Grill the chiles but be careful of not over burn them. Take the skin off the chile and soak them with vinegar and salt for 10 minutes. Remove the seeds and de-vein.
Once the filling has cooled, stuff the chiles with it. Pour nogada sauce over the chiles and garnish with pomegranate seed and parsley. Enjoy